Ponthier SA
News
2008-6-24
Meeting our British distributor
A British accent was resonating in Objat!
On Friday 13th, the H&B Foods sales team, distributor across the UK, came to the raspberry and chestnut region, to meet Ponthier’s staff. The schedule, quite intensive, included a full training on Ponthier’s product line and manufacturing processes. First, Yves Ponthier had them visit the plant. Then, a fruit purees tasting, pleasing every palate, was offered to the visitors.
Lunch at a local inn was the occasion to demonstrate to the visitors that chestnuts are perfect in a salad with duck confit, that the combination of a delicate fish with mango sauce is simply delicious, and that you can allow all manner of extravagance for the creation of dessert. Everything was, of course, prepared with Ponthier’s products.
Last but not least, Christophe Champagnac, Chef at the restaurant Les Arums in Brive-la-Gaillarde, demonstrated his knowledge in creating sorbets, foam and espumas, incredibly fresh and tasty. Under the spell, the visitors felt assured that their journey had been a positive one.
www.hb-foods.co.uk
www.lesarums.fr
2008-3-28
Meet us at FOOD ASIA
We'll be glad to meet you again at Food and Hotel Asia in Singapore.
Emilie will be at the SOPEXA FRENCH PAVILLION. 2C3 -11
Anne will take care of our corner in Culina booth.
We hope to see you there.
2007-10-18
Ponthier purees interpreted by Thierry Marx !
Thierry Marx, Chef of the year 2006, 2 Michelin stars, accepted to create 4 exclusive recipes, inspired by our fruit purees, using new techniques (siphon, pacojet, spherification, liquid nitrogen..)... He played the game with spontaneous enthusiasm and realized 4 dessert-making videos in his school of Cordeillan Bages. 8mn videos, will be available from our website for direct viewing or downloading. First 2 recipes, as from 29 October and the next ones from 12 November
2007-9-05
Visit from our Russian distributor
On September the 5th, Snow World, our distributor in Russia, sent his sales people to Objat for a full training to our products. The program included a factory visit, demonstrations, tastings… Florian Massart, our Culinary advidor, showed them the different ways to use purees to prepare delicious desserts.2007-9-05
Ponthier purees shown in Malaysia !
From August 22nd to 25th, the Malaysia Food&Hotel exhibition was held in Kuala Lumpur Convention Centre. Lucky Frozen, our distributor there for many years, presented our range of products. Visitors have been able to taste our new mango puree 100% fruit, without added sugar… This product has really been appreciated there because it meets asian tastes for not too sweet flavours.2007-7-23
Ponthier demonstrations in China
Emmanuel Ryon, M.O.F. (Best Artisan of France) ice-cream and Pastry World Champion, was our ambassador in China from July the 16th to July the 20th. His demonstrations took place at Skyway Landis in Shanghai and Hilton hotel in Beiging.
The programm included 6 original creations from mousse cakes to plate desserts, ice cream and sherbets.
More than 60 people attented the demonstrations and had the opportunity to taste all desserts created by Emmanuel.
We wish to thank a lot our local distributor, Friesland, and Chef Alex Lim for the perfect organization of these days.
2007-2-05
Thierry Marx, Chef of the Year 2006 in France, partner with Ponthier
Pauillac, France (33)
Thierry Marx, Chef of the Year 2006 in France, 2 Michelin stars, has just entered into a partnership with Ponthier. The collaboration includes the realization of original and exclusive recipes that open the way to new techniques for the uses of purees. Thierry Marx will also do some private demosntrations for selected customers of our distributors.
2007-2-04
Food shows : Fruitlogistica (Berlin) and Gulf Food (Dubai)
We were at Fruitlogistica (fruit and vegetable exhibition) in Berlin from Feb 8 to 10. the occasion to meet our chestnuts customers from Germany and abroad.
We also attended GULF Food in February participating with our local distributor in Dubai : Green House.
2007-1-08
PONTHIER launches the range of purees 100% fruit, without added sugar.
Since their creation, producers have been adding 10% sugar to fruit purees. Sugar acts as a preservative and slows down fruit oxydation. In fact 10% sugar has slowly become the norm in the calculation of all pastry recipes (sherbets, jelly pastes,….) but is definitely of no use in savoury dishes or modern restaurants desserts.
With our sugar-free purees, the Chef only buys what he really needs: Fruit at its purest!
A wide range of applications…
Create light, diet desserts for a healthy and modern cuisine
Choose the most appropriate variety of sugar: «vergeoise», cassonade, icing sugar, brown sugar, candy…
Meet hospital and specific catering requirements (diabetics, children, the elderly…)
Prepare dressings to accompany meat and fish…
Adapt to new and healthier low-sugar consumer needs
2006-6-21
SIAL
Versions
